Spicy African Chickpea and Sweet Potato Stew

Ingredients

• 6 garlic cloves, peeled
• 1 tsp. coarse salt
• 2 tsp. sweet paprika
• 1 ½ tsp. cumin seeds
• 1 tsp. cracked black pepper
• ½ tsp. ground ginger
• ½ tsp. allspice
• 1 Tbsp. extra virgin olive oil
• 1 ½ lbs. sweet potatoes, peeled and cubed (3/4 CSA bag)
• 2 cups vegetable broth or 2 cups water
• 1 (16 ounce) can plum tomatoes, undrained, chopped (you can purchase stewed tomatoes in glass bottles at Whole Foods Market (WFM))
• 1 (16 ounce) can chickpeas, rinsed and drained (you can purchase frozen chickpeas at WFM)
• 1 lb okra, rinsed and chopped
• 1 cup couscous

Instructions

1. Cook couscous according to package directions. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
2. While processor is running, pour olive oil through cover opening until mixture forms paste. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra.
3. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer 10 minutes more or until vegetables are tender. Serve stew with couscous and hot pepper sauce.
4. http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822